Roasted Plum Tarts

These super simple fruit tarts are always a hit!

• 6 ready-made sweet shortcrust pastrycases (or make your own from frozen shortcrust pastry sheets)
• 9 fresh plums, halved and stones removed
• 2 tbsp honey 
• ¼ cup water

Creamy Yoghurt Filling:

• 6 tbsp greek yoghurt 
• 3 tbsp sour cream
• 1 tbsp honey

Pre-heat oven to 250ºC. Place plums cut-side up in a shallow baking tray. Drizzle with honey and water and bake until plums are slightly browned and juices have caramelised. If using canned plums, drain 1 cup of the juices into a pot, add honey and simmer until reduced to a thick syrup. Cool.

To make Creamy Yoghurt Filling, combine greek yoghurt with sour cream and honey.

Just before serving, spoon filling into pastry shells, top each with 3 plum halves and drizzle with caramelised plum syrup.